Slow Rise Pancakes Recipes

SELF-RISING PANCAKES

Self-Rising Pancakes image

Sour cream, butter and self-rising flour create ultimate melt-in-your-mouth pancakes.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 10

Number Of Ingredients 10

Ingredients

2 cups Gold Medal™ self-rising flour
1 tablespoon sugar
1/4 teaspoon baking soda
2 cups milk
1/4 cup butter or margarine, melted
1 container (8 oz) sour cream
2 eggs, beaten
1 cup whipping cream
1 tablespoon sugar
5 cups sweetened fresh or frozen fruit (such as raspberries, blueberries, strawberries, blackberries and/or sliced peeled peaches)

Steps:

Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. Pancakes will stick if griddle is too cool.)
In large bowl, stir together flour, 1 tablespoon sugar and the baking soda. In medium bowl, mix milk, butter, sour cream and eggs until well blended. Add to flour mixture; stir just until smooth. Batter should be very thin.
Grease griddle lightly with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown.
Meanwhile, in medium bowl, beat whipping cream and 1 tablespoon sugar until stiff peaks form. To serve, spoon fruit on half of each pancake. Fold pancake over; top with additional fruit and whipped cream.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 9 g, TransFat 1/2 g

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